Turkish Spiced Lentil & Walnut Stuffed Acorn Squash with Pomegranate Glaze

Ingredients

• 1/2 whole acorn squash, halved lengthwise, seeds scooped
• 1/2 cup red lentils, dried
• 1 cup vegetable broth, low-sodium
• 1/4 cup walnuts, chopped, toasted
• 1/2 cup pomegranate juice, unsweetened
• 1/4 cup red onion, finely diced
• 2 tablespoons fresh mint, chopped
• 1/2 teaspoon cumin, ground
• 1/4 teaspoon cinnamon, ground
• 1/4 teaspoon sumac, ground
• 1 1/2 tablespoons olive oil, divided
• 1 clove garlic, minced
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper
• 2 tablespoons pomegranate seeds, fresh, for garnish

Instructions

1. 1

   Preheat oven to 400°F. Brush acorn squash halves with 1/2 tablespoon olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 20 minutes.

2. 2

   While squash roasts, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add diced red onion and minced garlic, sauté for 2 minutes until fragrant.